Turkey Veggie Meatloaf Cups

I made these a couple nights ago.  My husband and I both liked them, but my kids weren’t as impressed.  My daughter and one of the boys ate theirs, but it was more so because they wanted a second helping of corn on the cob and cherry tomatoes!  My other boy wouldn’t eat his at all, so I’m pretty sure he went to bed a bit on the hungry side that night.  Seeing this picture right now is making me hungry for them again!  If we ate them for dinner and then leftovers the next day and I still want to eat them, that’s usually a good sign for a new recipe.

Turkey Veggie Cups with corn on the cob, pepper strips,
cherry tomatoes….and, I’ll admit…my LAST tablespoon of
Kraft ranch dressing.  It’s all gone now, I promise!

Turkey Veggie Meatloaf Cups

(Recipe source: Unknown…oops!  I’m usually really good about writing down the source, but it looks like I forgot this time.)

Ingredients:

  • 2 cups chopped zucchini
  • 1 1/2 cups chopped onion
  • 1 red bell pepper, chopped (I only used half of one because it was so big.)
  • 1 lb extra lean ground turkey (I buy local, free-range from Honored Prairie)
  • 1/2 cup uncooked couscous
  • 1 egg
  • 2 T Worcestershire sauce*
  • 1 T Dijon mustard
  • Barbeque sauce*, as needed
    • Note: Worcestershire sauce and barbeque sauces can have many less than stellar ingredients.  I’m still using up some old condiments that we have left, but I know there are better options available.  As soon as we run out, I will (hopefully) be finding new brands. (I’m even hoping to make and can my own bbq sauce sometime!)

Preheat oven to 400 degrees.  Spray muffin cups (I used both mini and regular) with an olive oil sprayer.  Place zucchini, onions, and pepper into a food processor and pulse until finely chopped, but not liquefied.  Place the veggies in a bowl, and mix in the ground turkey, couscous, egg, Worcestershire sauce and Dijon mustard until combined. Fill each muffin cup almost to the top and brush each one with 1 tsp of barbeque sauce.  Bake for about 20-25 minutes, or until the turkey is cooked through.

Turkey Veggie Cup – cut in half
I put them in mini and regular muffin cups
(These would be great to freeze!)

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Disclaimer: This post contains affiliate links. If you purchase a product through an affiliate link, your cost will be the same, but Real Fit, Real Food Mom will earn a small commission (which helps to offset web hosting fees, maintenance, etc.). Your support is greatly appreciated!